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Anyone who longs for a beloved grandmother’s famous milk tart or melkkos, or a great aunt’s delicious bobotie or vetkoek, should have this book in his or her kitchen! Traditional South African Cooking is a collection of well-known South African recipes that will enable the modern cook to continue the tradition and produce the same delicious meals that our ancestors used to enjoy. South African cuisine is a unique blend of the culinary art of many different cultures. Dutch, French, German and British settlers, as well as the Malays who came from the East, all brought their own recipes to this country. The subtle adaptation of these ‘imported’ recipes by the addition of local ingredients and the introduction of innovative (at the time) cooking methods resulted in an original and much-loved cuisine. This book also features interesting snippets about our forebears’ way of life.
Simply written and presented, The Complete South African Cookbook is a compact yet comprehensive guide to cooking in South Africa. Indispensable for the beginner, it caters for the more experienced cook too and offers over 650 numbered recipes along with many variations – from the most basic to the exotic – all compiled for South African conditions. The directions for each dish are presented in a clear format and each recipe is accompanied by such useful facts as the number of portions, preparation and cooking time, kilojoule count per portion and whether or not the dish is suitable for freezing. Crammed with handy hints, The Complete South African Cookbook is an invaluable reference for anyone who enjoys cooking. Now with a new cover, this classic best seller has been in print for almost 40 years.
67 of South Africa's finest cooks, chefs, gardeners, bakers, farmers, foragers and local food heroes let us into their homes - and their hearts - as they share the recipes they make for the people they love. Each recipe is accompanied by stunning original photography that captures the essence of our beautiful country. Featuring over 130 recipes, from tried and true classics to contemporary fare, The Great South African Cookbook showcases the diversity and creativity of South Africa's vibrant, unique food culture.
The author has selected more than 300 of her favourite recipes and the result is this book, gloriously illustrated with over 300 full colour photographs.
Over 170 recipes showcasing this unique cuisine incorporating African, European, and Eastern cooking traditions. Distilled through years of diverse and dynamic culture, South African food is both distinct and delicious. In this cookbook, mother-daughter duo Aileen Wilsen and Kathleen Farquharson provide not only a wide variety of recipes but tips on procuring (or substituting) hard-to-find ingredients as well as accurate and reliable US measurement conversions (so you’ll never find yourself searching for a calculator in your kitchen cabinets). Inside you'll find over 170 mouth-watering South African dishes, tweaked and perfected for easy and authentic preparation in American kitchens. From snacks and appetizers, to entrees and decadent desserts, South African Cooking in the USA will inspire hundreds of three course meals. Some favorites include: Samoosas * Peppadew dip * Bunny Chow * Bobotie * Oxtail Stew * Hot Durban Curry * Monkeygland Steak * Chakalaka * Buttermilk Rusks * Melktert * Hot Cross buns * and many more
After highly successful outings with her first two books, Sharon Lurie, aka the Kosher Butcher’s Wife, decided that it was time to make it official and combine the influences of her culinary heritage as both a kosher cook and a proud South African. As she says, South African cuisine is as deliciously diverse as its inhabitants, from the many indigenous peoples to the waves of immigrants and settlers who have made the southern part of Africa their home. In A Taste of South Africa with the Kosher Butcher’s Wife, Sharon Lurie takes you on an adventure through South Africa’s diverse and iconic dishes, but with traditional Jewish culinary twists. The mouth-watering recipes often include non-dairy options. And don’t think because Sharon is the Kosher Butcher’s Wife that she only thinks about meat dishes; there are ideas from starters to sweets with everything in between. An in her inimitable style, Sharon will keep you laughing along the way.
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
A collection of favorite recipes by Nelson Mandela’s personal chef, this book contains the food served to visiting heads of state, celebrities, and politicians for more than 20 years. Featuring some of the former South African president’s favorite meals, including samp and beans, farm chicken, and tripe, this cookbook also features paella, peri-peri chicken, prawn curry, and a myriad of other delights. With simple, delicious, and nourishing recipes, it will interest those who wish to prepare meals that are both elegant and healthy. Handwritten notes from Mandela and Oprah Winfrey are also included.
WINNER, BEST BARBECUE BOOK, UK, GOURMAND AWARDS 2017 If anyone knows how to braai, or barbecue, it is Jan Braai, and he knows what people need to know about how to braai: how to make a good fire - with wood - and how to confidently cook a great meal over the coals. He has braaied with thousands of South Africans almost every day since the launch of South Africa's National Braai Day (held each year on 24 September), which he founded to bring all South Africans together through their shared love of cooking over an open fire. The day's patron is Archbishop Emeritus of Cape Town Desmond Tutu, who 'likes a T-bone steak because it is in the shape of Africa'. This is much more than simply a recipe book - it is an indispensable instruction manual for braaing, or barbecuing the South African way - from perfect steaks, to lip-smacking braaied chicken and lamb chops, or rack of lamb . . . or even a lamb on a spit! In his inimitable way, Jan sets out clear rules for the basic art of braaing steak and shows how, once that's been mastered, you can move on to perfecting your braai skills on lamb, chicken, pork, fish, bread, vegetables and even a pudding or two.